|Ummarat, Nittaya - Chulalongkorn University|
|Matsumoto Brower, Tracie|
|Kanogwan, Serayheap - Chulalongkorn University|
Submitted to: Scientia Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/5/2011
Publication Date: 10/31/2011
Publication URL: http://handle.nal.usda.gov/10113/56502
Citation: Ummarat, N., T.K. Matsumoto, M.M. Wall, K. Seraypheap. 2011. Changes in antioxidant and fruit quality in hot water-treated ‘Hom Thong’ banana fruit during storage. Sci Hort. 130:801-807.
Interpretive Summary: After harvest, Gros Michel banana fruits, known locally as Hom Thong in Thailand were treated with a hot water at 50 'C for 10 min. The banana fruits were then boxed and stored at 25 'C for 10 days or 14 'C for 8 days followed by storage at 25 'C until ripening to simulate shipping and storage conditions. The peel color and pulp firmness were evaluated to determine if the hot water treatment had an effect on ripening. Banana fruits treated with hot water produced more antioxidant compounds and had decreased levels of peroxide in the fruit during ripening and overall ripening was delayed.
Technical Abstract: The effects of hot water treatment on antioxidant phytochemicals and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 'C) for 10 min, before storage at 25 'C for 10 days or 14 'C for 8 days followed by storage at 25 'C until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) contents during storage at 25 'C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (AA) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Overall, results suggest that hot water treatment led to the induction of antioxidants in banana fruits as indicated by an increase of antioxidant phytochemicals and a decrease of H2O2 during ripening resulting in delayed ripening of banana fruit.